Blueberry Cheesecake Cottage Cheese Ice Cream

blueberry cottage cheese ice cream in ice cream sundae dish with spoon and graham crackers

5 from 2 reviews

This Blueberry Cheesecake Cottage Cheese Ice Cream recipe is an ultra creamy, delicious, frozen treat made with only 5 ingredients. Enjoy this viral sensation as a high protein dessert with over 20 grams of protein per serving!


  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 1 (24 ounce) tub full-fat, small curd cottage cheese (3 cups)
  • 1/4 cup honey
  • 3/4 cup crushed graham crackers, plus more for topping (about 45 sheets)


  1. Make the blueberry sauce: In a small saucepan over medium heat, cook down blueberries with lemon juice until berries begin to burst, about 8-10 minutes. Remove from heat to cool.
  2. Make the cottage cheese ice cream: Once the blueberry sauce has cooled, add cottage cheese and honey to bowl of food processor and process until completely smooth. Pulse in graham crackers a few times until combined.
  3. Transfer to pan: Add about half of the cottage cheese mixture to an 8×4 loaf pan (or use a freezer-safe bowl) and dollop in spoonfuls of the blueberry sauce (leaving a couple tablespoons for the end), then add the remaining cottage cheese mixture and blueberry sauce. Swirl everything gently with a fork and top with more graham cracker crumbs. 
  4. Freeze: Cover loaf pan tightly and freeze for at least 4 hours. Remove from freezer and let the container sit at room temperature for about 10 minutes, or until scoopable. Enjoy!


STORAGE – Transfer to a freezer safe airtight container and store for up to 2 weeks. For extra precaution, you can place a piece of plastic wrap directly on the surface to prevent the formation of ice crystals.

THAW – The ice cream has a thicker texture than regular ice cream, so it needs at least 5-10 minutes (if not longer) to thaw on the kitchen counter. This will make it easier to scoop and provide a creamier texture.

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